Fermentation of Lulo Juice with <i>Lactobacillus reuteri</i> CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion

The aim of this study was to evaluate the use of lulo juice as substrate for producing a potentially probiotic beverage with <i>Lactobacillus reuteri</i> CECT 925. Lulo juices at two pH levels and two levels of HPH treatment have been considered to evaluate the effect of these variables...

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Autores principales:	Leidy Indira Hinestroza-Córdoba, Ester Betoret, Lucía Seguí, Cristina Barrera, Noelia Betoret
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	non-thermal treatment tropical fruit juices probiotics functional food Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/c7985c88b76a487e95f587c05cc8178e
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spelling	oai:doaj.org-article:c7985c88b76a487e95f587c05cc8178e2021-11-25T16:40:31ZFermentation of Lulo Juice with <i>Lactobacillus reuteri</i> CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion10.3390/app1122109092076-3417https://doaj.org/article/c7985c88b76a487e95f587c05cc8178e2021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3417/11/22/10909https://doaj.org/toc/2076-3417The aim of this study was to evaluate the use of lulo juice as substrate for producing a potentially probiotic beverage with <i>Lactobacillus reuteri</i> CECT 925. Lulo juices at two pH levels and two levels of HPH treatment have been considered to evaluate the effect of these variables on <i>Lactobacillus reuteri</i> CECT 925 growth, physicochemical and antioxidant properties, and the resistance of microbial cells to gastrointestinal digestion in vitro. Regarding the growth of <i>Lactobacillus reuteri</i> CECT 925, it was mainly affected by the pH of the medium, the rectified juice at pH 5.5 being the most appropriated one. The growth of <i>Lactobacillus reuteri</i> CECT 925 mainly increased the antiradical capacity of the juices. In general, <i>Lactobacillus reuteri</i> CECT 925 showed good resistance to in vitro gastrointestinal digestion conditions, reaching levels above 10<sup>7</sup> CFU/mL in all cases. The highest resistance was observed in the juice treated at 150 MPa followed by the juice homogenized at 100 MPa.Leidy Indira Hinestroza-CórdobaEster BetoretLucía SeguíCristina BarreraNoelia BetoretMDPI AGarticlenon-thermal treatmenttropical fruit juicesprobioticsfunctional foodTechnologyTEngineering (General). Civil engineering (General)TA1-2040Biology (General)QH301-705.5PhysicsQC1-999ChemistryQD1-999ENApplied Sciences, Vol 11, Iss 10909, p 10909 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	non-thermal treatment tropical fruit juices probiotics functional food Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
spellingShingle	non-thermal treatment tropical fruit juices probiotics functional food Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999 Leidy Indira Hinestroza-Córdoba Ester Betoret Lucía Seguí Cristina Barrera Noelia Betoret Fermentation of Lulo Juice with <i>Lactobacillus reuteri</i> CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion
description	The aim of this study was to evaluate the use of lulo juice as substrate for producing a potentially probiotic beverage with <i>Lactobacillus reuteri</i> CECT 925. Lulo juices at two pH levels and two levels of HPH treatment have been considered to evaluate the effect of these variables on <i>Lactobacillus reuteri</i> CECT 925 growth, physicochemical and antioxidant properties, and the resistance of microbial cells to gastrointestinal digestion in vitro. Regarding the growth of <i>Lactobacillus reuteri</i> CECT 925, it was mainly affected by the pH of the medium, the rectified juice at pH 5.5 being the most appropriated one. The growth of <i>Lactobacillus reuteri</i> CECT 925 mainly increased the antiradical capacity of the juices. In general, <i>Lactobacillus reuteri</i> CECT 925 showed good resistance to in vitro gastrointestinal digestion conditions, reaching levels above 10<sup>7</sup> CFU/mL in all cases. The highest resistance was observed in the juice treated at 150 MPa followed by the juice homogenized at 100 MPa.
format	article
author	Leidy Indira Hinestroza-Córdoba Ester Betoret Lucía Seguí Cristina Barrera Noelia Betoret
author_facet	Leidy Indira Hinestroza-Córdoba Ester Betoret Lucía Seguí Cristina Barrera Noelia Betoret
author_sort	Leidy Indira Hinestroza-Córdoba
title	Fermentation of Lulo Juice with <i>Lactobacillus reuteri</i> CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion
title_short	Fermentation of Lulo Juice with <i>Lactobacillus reuteri</i> CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion
title_full	Fermentation of Lulo Juice with <i>Lactobacillus reuteri</i> CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion
title_fullStr	Fermentation of Lulo Juice with <i>Lactobacillus reuteri</i> CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion
title_full_unstemmed	Fermentation of Lulo Juice with <i>Lactobacillus reuteri</i> CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion
title_sort	fermentation of lulo juice with <i>lactobacillus reuteri</i> cect 925. properties and effect of high homogenization pressures on resistance to in vitro gastrointestinal digestion
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/c7985c88b76a487e95f587c05cc8178e
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Fermentation of Lulo Juice with <i>Lactobacillus reuteri</i> CECT 925. Properties and Effect of High Homogenization Pressures on Resistance to In Vitro Gastrointestinal Digestion

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